This most powerful of spices has been treasured by most civilizations for millennia – the Greek physician Galen hailed it as “the great panacea”. A medical text written on Egyptian papyrus from around 1550 BC mentions 22 different recipes using garlic to treat a variety of ailments. The slaves who built the pyramids were given garlic to sustain their labor and prevent disease. The Chinese grew garlic for its stimulating and healing properties, and Roman soldiers ate garlic before battle for courage and strength.
According to folklore, garlic is considered both a protection against evil spirits and vampires, as well as a symbol of evil. When used as a spice, garlic is both loved and reviled; In Roman and Greek feasts, it was not used because it was too strong, but over time, garlic became an essential part of the cuisine of many lands, including India and the Mediterranean.

garlic cloves daichi

Dried garlic:
Dried garlic can be in the form of flakes, powder or cloves but all lack the pine and citrus smell of fresh garlic, leaving only the main flavor from the sulfur, characteristic of garlic.

Fresh garlic:
Mature garlic bulbs often have a stronger flavor, but avoid garlic bulbs with green sprouts. When garlic cloves sprout, they taste more bitter. The garlic plant begins to store bitter defensive compounds, such as phenols and sulfur-containing compounds. Before cooking, cut off the green sprouts to reduce bitterness.

Source: Dr. STUART FARRIMOND